Cinnamon Kitchen

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Cinnamon Kitchen

Description

Cinnamon Kitchen Oxford Westgate Centre, is now open in a new retail and leisure destination in Oxford. The restaurant is a relaxed all-day dining concept. Like its sister restaurant in London, the restaurant specialises in modern-Indian cuisine with British influences using innovative cooking techniques. The restaurant is open every day for brunch, lunch and dinner as well as cocktails and light bites.

Dine with us for breakfast, lunch or dinner and experience the new Cinnamon Kitchen menu, and extraordinary cocktail range created by Vivek with one of the world ‘s most influential mixologists, Tony Conigliaro.

One review of “Cinnamon Kitchen”

Richard Rosser

If you’re out this weekend in Oxford, having a few drinks and need a late night curry to stumble into, washed down with a few pints of Cobra, please move on….nothing to see here! Cinnamon Kitchen in Oxford’s Westgate Centre is far too good for the average Saturday night. It’s a fine dining experience in fine dining surroundings with a team determined to make your experience more than memorable.

To counter the traditional Indian restaurant, Cinnamon Kitchen is a relaxed, all-day dining concept. Based on the long established Cinnamon Club in London, set in the historic Grade II listed former Westminster Library, the restaurant specialises in modern-Indian cuisine with British influences, all prepared in an impressive open view engine room in the centre of this beautifully appointed addition to Oxford’s restaurant scene.

The restaurant is open every day for brunch, lunch and dinner as well as cocktails and light bites.

We arrived just after 8pm on a Wednesday and the restaurant was practically full with a wide range of guests including couples, larger parties and families. The atmosphere is very relaxed yet refined and every member of staff greets you with a smile. We were particularly impressed with the GM, Leon, who was engaging, attentive and charming throughout. Tina felt relaxed enough to ask Leon to choose for her, and he evidently made some great choices.

For our main courses, Tina plumped for the coriander & garlic crusted wild African prawn – I never knew prawns could get so big! According to Leon, both my starter and main choices were the most popular to date and the Old Delhi style butter chicken with pilau rice that I had for my mains certainly hit the mark. From the presentation to the taste, full marks for each dish but la pièce de résistance was the dessert…. a quintet of carrot halwa treacle tart with thandai sorbet, sticky ginger toffee pudding with garam masala ice cream, dark chocolate mousse, white chocolate crumble, milk chocolate ice cream, lassi panna cotta, orange & mint, finished off with a shot of raspberry sorbet!